Apple Pie Bundtinis with Cream Cheese Frosting
If you're craving a sweet treat that combines the nostalgic flavors of apple pie with a modern twist, these Apple Pie Bundtinis are just what you need!
Equipment
- Brownie Bundt Pan
- 1 ¾-inch scoop
- Disposable Piping Bag
- 4B Star Decorator Tip
- Flared Brioche Muffin Liners
Ingredients
Apple Pie Bundtinis
- ½ cup (4 ounces, 113 grams) unsalted butter, room temperature
- ½ cup (3.75 ounces, 106 grams) light brown sugar, packed
- ¼ cup (1.75 ounces, 50 grams) granulated sugar
- 2 large eggs, room temperature
- ½ cup (4.5 ounces, 128 grams) buttermilk, room temperature
- 2 teaspoons (0,.36 ounces, 10 grams) vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
- 2 medium granny smith apples (5 to 6 ounces each), peeled, cored and shredded (1 ½ cups) (See Tip 1)
Cream Cheese Frosting/Topping
- 4 ounces (113 grams) cream cheese (See Tip 2)
- 2 ½ Tablespoons (1.25 ounces, 35 grams)) heavy cream
- ¼ teaspoon Fine sea salt
- 4 cups (16 ounces, 454 grams)) confectioners' sugar
- Sea Salt Caramel (optional)
Instructions
Apple Pie Bundtinis
- Preheat oven to 350°F. Spray the cavities of the mini bundt pan with non-stick spray. Set aside. (See Tips 3 and 4)
- Cream butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and creamy, about two minutes. Add eggs, one at a time, beating well after each addition, about one minute per egg. Scrape down the sides of the bowl.
- Add buttermilk, vanilla extract, baking soda, salt, cinnamon, nutmeg, and allspice. Beat until well combined, about one minute. Scrape down the sides of the bowl. (See Tip 5)
- Add the flour; beat on low just until combined. Fold in the apples.
- Add the batter to the prepared mini bundt pan using a 1 ¾-inch scoop, with the batter level in the scoop.
- Bake in the preheated 350°F oven for 18 to 20 minutes, or untl the sides begin to pull away from the pan and a toothpick inserted into the center comes out clean.
- Remove from the oven to a wire rack. Let cool in the pan for five minutes. Remove the bundtinis from the pan and let cool completely on a wire rack.
Cream Cheese Frosting/Finishing
- While bundtinis are cooling, beat the cream cheese, heavy cream and salt on high until light and fluffy.
- Gradually beat in the powdered sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition. Adjust the amount of confectioners' sugar or cream if needed for desired consistency. (See Tip 6)
- When the bundtinis are completely cooled, transfer to brioche muffin liners. Id desired, dizzle a small amount of the sea salt caramel into the indentation of the bundtini.
- Spoon the frosting into a piping bag fitted with a #4B open star tip. Swirl the frosting from the outside to the center top of each of the bundtinis.
- Yield: 24 Apple Pie Bundtinis (See Tip 7)
Video
Tips/Notes
- Once I had peeled and cored the Granny Smith apples, I shredded them in my food processor using the medium shredding disc. You could also shred the apples using a hand shredder. As you probably know, apples tend to discolor quickly when the peel is removed. Tossing the shredded apples in some lemon juice can help mitigate the discoloration.
- I used full-fat cream cheese, but you could also use low-fat cream cheese.
- I used the NordicWare Bundt Brownie Pan. You could also use a mini muffin pan.
- My absolute favorite nonstick spray is Bak-Klene. I think that it's like Baker's Joy, which I've not tried. I've never had any problem with things sticking with this spray.
- I know that it probably goes against conventional wisdom to add the baking soda, salt, and spices to the wet ingredients instead of adding them to the dry ingredients. However, my experience suggests that adding them to the wet ingredients better ensures that they are evenly distributed in the batter. Also, it doesn't negatively impact the finished product. If you prefer adding them to the dry ingredients, however, do it that way.
- Adjust the amount of cream to achieve the desired piping consistency.
- Store the bundtinis, covered, in the refrigerator for up to 5 days.
Nutrition
Calories: 206kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 147mgPotassium: 54mgFiber: 1gSugar: 28gVitamin A: 244IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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